Deep Dark Chocolate Cake248 Reviews
“A lovely chocolate cake with chocolate buttercream frosting.” - by HersheysKitchens.com
Original recipe yields 1 - 9x13 inch pan
- Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
- To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
Amount Per Serving (10 total)
- 591 cal
- 20.7 g
- 96.5 g
Based on a 2,000 calorie diet
Reviews (248)Rate This Recipe
"Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, bec..." See moreause I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you."
"I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to..." See more do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache."
"I have used this cake recipe for 20 years and it is the absolute best! I used to bake cakes to sell, for birthday parties, functions, etc...this cake made my reputation! Sometimes I like to add 1ts..." See morep of almond extract instead of the vanilla or use hot coffee instead of the hot water. It gives it a wonderful flavor. Also, I change the frostings, sometimes I add cappucino powder to the frosting recipe and sometimes I frost it with peanut butter-cream cheese frosting. This cake recipe will never let you down!"
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